Pork Milanese

Pork Milanese is a thinly pounded and breaded pork chop that we sauté in olive oil and top with a simple salad of arugula, tomatoes and balsamic vinegar. Its an easy way to transform a simple pork chop into an elegant dinner.

You can use veal or chicken in place of the pork in this recipe. We prefer the flavor of pork to chicken. Plus, pork is more affordable and easier to find than veal.

Olive Oil or Butter, the Eternal Question

Traditional Milanese’s are cooked in butter. Northern Italy is famous for cooking in butter, but our version uses olive oil as a nod to our Southern Italian Heritage. Of course, olive oil is more heart healthy than butter. We feel that olive oil imparts a better flavor as well. We also like to use a bone in version of our meats whenever possible. The bone helps to maintain flavor and keeps the dish moist.

Milanese cuisine comes from the Lombardy region of Italy. The Lombardy Region contains the food and fashion capitol of Milan. Lombard food, even more than other cuisines of Northern Italy, tends to have little in common with Central or Southern Italian styles. In many aspects Lombardy regional cuisine has much in common with that of Austria and Central Europe. Schnitzels are almost identical to the Milanese style of food prep. The region even has its own versions of Spätzle and Goulash.

Turn Pork Milanese into a Special Meal

Whether you’re are looking to make an intimate dinner for two or a special dinner for your friends and family, Pork Milanese is always an outstanding choice. Topping it with a simple salad of arugula, cherry tomatoes and balsamic vinegar dresses it up. You can accompany Pork Milanese with any number of side dishes, but this is an entrée that will easily satisfy on its own

Pork Milanese

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Recipe by Joe Sanfelippo Course: DinnerCuisine: ItalianDifficulty: Easy


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Pork Milanese is a thinly pounded and breaded pork chop that we sauté in olive oil and top with arugula, cherry tomatoes and balsamic vinegar.


  • 2 4oz 2 bone-in pork chops

  • 1/4 cup 1/4 flour

  • 1 1 large egg

  • 1/3 cup 1/3 breadcrumbs

  • 3 tbsp 3 olive oil

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 ground pepper

  • 1 cup 1 arugula

  • 1/4 cup 1/4 cherry tomatoes, quartered

  • 3 tsp 3 olive oil

  • 1 tsp 1 balsamic vinegar


  • Place the pork chops, one at a time, between two pieces of plastic wrap and pound them to 1/2″ thickness.
  • Next, set up your breading station. Spread the flour onto a plate, beat the egg into a large, shallow bowl, and place the breadcrumbs onto an other plate.
  • Season the pork chops with salt and pepper, then dredge in flour (tapping off any excess), next the beaten egg and finally the breadcrumbs. Be sure to coat completely. Set on a clean plate until ready to cook them.
  • Heat 3 tbsp olive oil in a large skillet over medium high heat. Sauté the pork chops until they are golden, about 3 mins on each side. Transfer the pork to a platter.
  • Toss together the arugula and cherry tomatoes in a small bowl and dress with olive oil and balsamic vinegar. Top the pork with the salad and serve.

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